The boss is coming over for dinner. Your job is already on the line and the latest scuttlebutt around the water cooler is that the very man you are about to entertain is considering replacing you with Joey, that little geek with the high-pitched voice that works over in the mailroom.

Time for you to pull out all the stops. You sit down with your significant other and after a lengthy discussion, you both come to an agreement for a fantastic recipe that you hope will get you back in good graces with his holiness.

A couple of hours later the doorbell rings and you welcome your boss and his wife to your home. After a few appetizers and an aperitif while standing around engaged in small talk, you all sit down at the dining room table for the main course. The moment of truth has arrived.

You watch nervously for any signs of approval or, perish the thought, disapproval. Nothing. You casually wipe the sweat from your brow and determine that your boss has one-heck-of-a poker face as you noted the expression on his face did not change the entire meal.

You feel like the very essence of your being is at stake here and not a single peep from the majestic one.

The evening finally draws to a conclusion. At the door, you bid your boss and his wife goodnight as he nonchalantly thanks you for the meal and your hospitality and starts to walk away.

“Oh yeah” he says as he looks back in your direction. “Great meal, Bob! At first I thought you were going to try and impress me with one of those wild, cross-cultured, fusion-inspired dishes. But you kept it simple. You’re a down-to-earth kind of a guy and I like that quality in my employees. By the way Bob, you’re doing a great job at work so let’s talk about that raise you’ve been hinting about for awhile. See you in my office first thing in the morning…”

Moral of this story? Well, like momma always told us: a gourmet dish is anything that is cooked to perfection. It doesn’t have to be one of those fancy-schmancy kinds of a dish. Just cook it right and keep it simple.

And with that said, long live…

Spaghetti and Meatballs

Serves 6 (with plenty of gravy left over for use during the week)

(5) – 28 oz cans crushed tomatoes

12 oz can tomato paste

12 oz water 6 garlic cloves, chopped

6 large basil leaves, chopped large onion, finely minced

2 TBS sugar

1 TBS fresh oregano

2 dried bay leaves

1/4 C olive oil

1 C red wine (preferably a robust Burgundy or Chianti)

1 LB of spaghetti or your favorite macaroni.

For the meatballs:

1-1/2 LB ground chuck

1/4 LB ground pork

1 C Italian-style bread crumbs

2 large eggs 1/2 C milk

1/2 C fresh parsley, finely chopped

1/4 C finely grated Parmesan cheese

1 TBS olive oil

2 garlic cloves, finely minced

1 small onion, minched

Italian olive oil for frying

Mix all ingredients in a large bowl using your hands. Shape mixture into good-sized meatballs approximately 2″ round. Brown in oil in a heavy frying pan. Drain on paper towels.

To make the gravy:

In a large (8 to 10 qt) pot, saute the onion and garlic, 5 to 10 minutes. Add the wine and turn up the heat to reduce by half. Add crushed tomatoes, paste, water, sugar, bay leaves and oregano. When gravy comes to a boil, add the meat and reduce to a simmer, uncovered for two hours. If the gravy thickens too much, add a little water and adjust the heat. Skim the fat off the top (or soak up with paper towels) and add salt and pepper to taste.

Serve over the pasta along with crusty garlic bread and a tossed green salad.